Bittersweet Chocolate Petit Pots (French Inspired Chocolate Pudding)
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Special equipment: eight 5-ounce ramekins or custard cups Preheat oven to 350 degrees F
2
In a saucepan, combine the sugar and water and cook over medium heat until the mixture registers 220 degrees F on a candy thermometer
3
In another saucepan, heat the milk until it is very hot and small bubbles form around the edge of the pan
4
Do not let the milk boil
5
Put the chocolate in a heatproof bowl and pour the hot milk over it
6
Stir until the chocolate melts and the mixture is smooth
7
Return the chocolate mixture to the saucepan and carefully add the hot sugar syrup, using thick oven mitts or potholders
8
Heat the mixture gently over medium heat, stirring until smooth
9
Remove the pan from heat
10
In a large bowl, whisk the egg yolks
11
Slowly drizzle about 1 cup of the hot chocolate mixture into the eggs, whisking well to temper
12
Pour the tempered yolks into the chocolate mixture and whisk
13
Strain through a fine-mesh sieve into a bowl
14
Stir in the espresso and set aside to cool slightly
15
Pour the chocolate mixture into eight 5-ounce ramekins or custard cups
16
Set the cups in a large shallow roasting pan and set the pan on the center rack of the oven
17
Pour enough hot water into the roasting pan and come about halfway up the side of the ramekins
18
Bake for about 1 hour, or until the custards are set
19
Remove and let cool in the water bath
20
Remove ramekins from water bath, cover with plastic wrap and refrigerate until ready to serve
21
This recipe can be prepared up to 2 days in advance and kept cool in a refrigerator